• Featured Recipe: Baileys Crème Brulee

    19 July 2014

    Serve it up with a shot of semi frozen Baileys for a real treat. View a printable version here Preparation time: 5 min Cooking time: 45 min plus setting timeServes 4  Ingredients:  425ml double cream  50ml full-fat milk  100ml Baileys Irish Cream Liqueur  1 vanilla pod  5 large egg yolks  50g granulated sugar, plus extra for the topping    Method:  

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  • Sleek New Look for Spitfire Ale Can

    17 July 2014

    Cans of Shepherd Neame’s flagship Spitfire Premium Kentish Ale have a very British new look. The Faversham-based brewery has introduced a dark blue can incorporating a Union flag, with contemporary silver trim. It moves the can, which was previously red with gold trim, into line with the sleek blue and silver Spitfire bottle and pump clip design, introduced last year.

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  • Wacky Race Raises £1,800 for Charity

    16 July 2014

    The Three Horseshoes pub in Hernhill, near Faversham, raised £1,800 for charity at its annual Wheelie Bin Race.

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  • Pub of the Week: The Dove Inn, Dargate

    15 July 2014

    The Dove Inn, is a small country pub in the charming village of Dargate, near Faversham.  The building itself dates back to the 18th Century, and the bar has a welcoming and relaxed atmosphere, with all the little touches that make visiting this pub such a pleasure.

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  • Five minutes with... Carol Haime - Tenanted Food Development Chef

    14 July 2014

    Lives: Farnham, Surrey Education: BSc in Economics from the University of London; Level 3 Food Hygiene; Level 2 Nutrition and Special Diets Course; NVQ assessor for courses including food preparation, cooking, and hospitality and catering.

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